I have wanted to make a tart au citron (lemon tart) for quite some time, as I love the way it sounds. And it is something we often choose in France. Afternoon treats are always in order when on holiday.
Lemon Tart
And after making this dessert I love the way it tastes. It is packed full of flavour and it you like a tart tart, then this one is for you. The lemon tart is easy to make and you can serve this for dessert after a heavy meal to end your dinner with something refreshing. Lemons are a staple ingredient in my fridge and I am hoping now that our garden is taking shape to plant a lemon tree very soon. I use mainly the zest of the lemons and then end up cutting what is left over into quarters or eighths and placing the pieces into the freezer to use instead of ice blocks.
Tart Au Citron | Lemon Tart
Ingredients
- 3 eggs
- 100 g fructose
- 75 g butter, melted
- 5 lemons, juice and zest
Method
- Preheat the oven to 240° Celsius
- Place all of the ingredients into a large bowl and whisk until combined
- Pour into a prepared pastry shell
- Bake for 12 minutes
- Leave to cool completely before cutting
Notes
Click on the links for conversions and notes.
Ingredients for my recipe:
- Eggs – In South Africa extra-large eggs weigh between 59g and 66g. I use free range eggs, and always in this weight range. When separating my eggs I do them one at a time. This way I never end up with egg yolk in the whites. If I am not using the egg whites for the recipe I store them in the freezer in bags. Be sure to write on the bag how many egg whites are in each one. Defrost your egg whites in the fridge overnight.
- Fructose – I am sucrose intolerant and use fructose in my recipes where possible. You can replace the fructose, gram for gram with sugar.
- Butter – I always use unsalted butter in my recipes if it is available in the shops. If not, be sure to keep in mind that you need to reduce the amount of salt you use in a recipe.
- Lemons – make sure you buy firm lemons, and they can still be a bit green when you buy them. If they are waxed be sure to scrub the skin before you take off the zest. I roll them firmly before cutting in half, and then use a juicer to crush all the juice out.
What I blogged:
- two years ago – Friday’s Food Quiz
- three years ago – Pear and Butterscotch Tart
- four years ago – Chorizo and Mushroom Pasta
Looks wonderful.
Have a happy day.
🙂 Mandy xo
Thank you Mandy xox
Ha! So nice and lemony. I’ve never made lemon tart. Thanks!
🙂 ela
I hope you try this one Ela 🙂
I love lemon tart and make it often or when I have limes – lime tart. I don’t have a sweet tooth so this is a good dessert for a sweet end that’s not actually sweet:)
Oh Rachel, I must try this with limes, thank you for the inspiration 🙂
Ohhh, lemon tart is one of my very favorite desserts, especially in Spring. 🙂
It does have quite a spring feel to it!
It turned out perfectly – one of my very favourites!
Thank you Tanya 🙂
How easy, 4 ingredients! Looks amazing Tandy! I love lemons… use them in cooking, desserts, smoothies – just about anything. And the zest – so, so good!
I love lemon zest! If I had my own lemon tree I would use more of it, more often 🙂
this looks so good
Thank you Usha 🙂
This looks delicious Tandy, love sweet and tart desserts!
Thank you Cheri, sweet and tart works for me as well 🙂
Your tart is good looking, Tandy! Excellent crust, with the right amount of brown. It looks soft and yummy and tasty. Thanks for sharing!
Julie
Gourmet Getaways
Thank you for the wonderful compliment Julie 🙂
Wow – there aren’t many ingredients in that recipe are there? Good tip about pouring into the shell, already in the oven. Must remember that one.
I must also remember that tip as I keep forgetting 🙂
Isn’t it amazing how fast we can zip around the world using Social Media? Just here checking out your latest post all the way from Serendipity Farm… a nice leisurely stroll through a delicious lemon tart. I wonder if you could use date paste (or sugar) in place of the regular sugar? It might make for an interesting experiment. I don’t eat eggs (I am vegan) so it might also make for a most interesting experiment to replace those eggs with besan (chickpea) flour or flax/chia eggs and see if what I ended up with was even remotely like what I was supposed to end up with. I have invented some really interesting things that way (not always edible 😉 ). Cheers for the delicious share 🙂
I just love that I have ‘met’ so many people from all over the world, and thank you for the visit! I am sure you can use date sugar as a replacement as I use fructose with great success. I am going to start playing around with palm sugar soon. Not sure about the egg replacement as I have never tried any substitute. Have a super day 🙂
Well now I’m just going to have to make lemon tart again. Thanks for making me crave it Tandy 😉 xx
my pleasure Tami xox
That brown is perfection, what a delicious golden tart 😀
Yum!
Cheers
Choc Chip Uru
Thank you Uru 🙂
What a lovely tart! Lemony sweet treats are my favorite.
And with the Meyer lemons you get, this must be awesome to try 🙂
A classic Tandy. I discovered how easy they are to make this winter when I was in France, and they are a joy to make and eat. I know need to compare your recipe and mine to see the differences ! Happy days 🙂
I would love to see a post of your recipe Claire 🙂
I love citrus tarts, they’re so perfectly sweet and refreshing. Great job!
Thank you Mary Frances 🙂
I definitely like a tart tart – and lemon desserts more generally – so this looks and sounds lovely to me 🙂
Thank you Kari 🙂
Citrus tarty goodness. I adore lemon desserts, something about them reminds me of afternoons in the kitchen with my Grams. You’ve inspired me to bake this tart on the weekend. Delish!
So glad I have inspired you Anna 🙂
I made your georgous tarte au citron yesterday & my friends & I all loved it so much! x
That is so good to hear Sophie 🙂